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Continue to ChatThe Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC - https://avesis.cu.edu.tr/yayin/add2e0fa-b126-4361-8cce-7445b56f4d7e/the-sensory-chemical-and-microbiological-assessment-of-smoked-and-marinated-anchovy-during-the-storage-of-7-months-at-4-oc